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The Moons of Jupiter

A friend told me last year that when Jupiter is in the night sky, you can see some of its moons with a good set of binoculars. Jupiter is back in our eastern sky just after sundown, so I tried shooting it with my little Nikon 510. Here is the result.

Jupiter’s major moons Europa, Io, Ganymede and Callisto are all visible in this shot. Don’t ask me which one is which.

That’s good news about your neighbours, at least they have somewhere to stay until the rebuild is complete.
I’m fine thanks Tim. It’ll be over a month before I can play with the doctors and nurses again ….. unless I feign an accident mean time 😉

It gives pause, like a good painting revealing itself. the moons, I have never seen these before, so with modern equipment you can capture them and with internet you can share them, and with a computer I get to see what you did, Thanks for sharing!

The large one is Jupiter and the tiny points of light are the moons. There are four of them there, but one is so close to Jupiter, on the left side, that it appears to almost touch it. I hope that answered what you were asking.

Tim hope you are not planning any trips up and away… we need you here to shoot the daily photos from the forest doubt they have any forest up their and if they do in your Nikon theor trees looks very tiny.. Have a Merry Christmas.

Heat the oil in a heavy-based casserole over a high heat. When the oil is just smoking, add the garlic bulb halves, cut-sides down, and the onions, and fry for 2-3 minutes, or until the onions are crisp and golden-brown.

Add the octopus pieces and stir fry for 30 seconds, then reduce the heat to its lowest setting. Squeeze over the lemon juice and sprinkle over the bay leaves, thyme and peppercorns, then cover the pan with a lid and continue to cook for a further two minutes, or until the octopus pieces have released their purple-pink juices.

Continue to simmer the mixture over a low heat for 1 hour and 45 minutes to 2 hours, or until the octopus is tender and offers no resistance when pierced with the point of a knife.

When the octopus has stewed and is tender, add the peas and continue to cook, uncovered, for 8-10 minutes, or until the volume of cooking juices has reduced and the peas are tender. Season, to taste, with salt and freshly ground black pepper.

Whisk in the cold butter (or olive oil) until well combined, then sprinkle over the chopped wild fennel fronds, if using. Serve immediately.

I just laid the table as it will be a super suprise and great pleasure to sit with you all together for our joint ‘Alien Feast’…. could not wish to spend my Christmas dinner better.. I will be in England this evening and not in my normal weekday mansion at Mars, the driver will pick you up at the airport.